Save to Pinterest This Roasted Cauliflower With Lemon Lentil Cumin Tahini Yogurt is a vibrant, budget-friendly vegetarian dish that perfectly balances earthy, zesty, and creamy elements. Featuring caramelized cauliflower florets served over a refreshing lemon-lentil salad and topped with a silky cumin-tahini yogurt, this Middle Eastern-inspired meal is as nourishing as it is flavorful, offering a rich source of prebiotics and probiotics for gut health.
Save to Pinterest The magic of this dish lies in its textures—the tender bite of the green lentils pairs beautifully with the roasted cauliflower's charred edges. Smoked paprika and ground cumin provide a warm, smoky depth that is brightened by fresh parsley and a generous squeeze of lemon juice, making it a sophisticated choice for any weeknight dinner.
Ingredients
- Roasted Cauliflower
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Lemon Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups water
- 1 bay leaf
- 1/2 tsp salt
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 1/4 cup chopped fresh parsley
- Cumin Tahini Yogurt
- 1 cup plain Greek yogurt (or dairy-free alternative)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 garlic clove, finely grated
- Salt and pepper, to taste
- Garnish
- 2 tbsp toasted sesame seeds
- 2 tbsp chopped fresh cilantro or parsley
- Lemon wedges
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
- Step 3
- Roast cauliflower for 25–30 minutes, turning halfway, until golden and tender.
- Step 4
- Meanwhile, combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 18–20 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
- Step 5
- While lentils are warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and parsley. Adjust seasoning to taste.
- Step 6
- For the tahini yogurt, whisk together Greek yogurt, tahini, lemon juice, cumin, garlic, salt, and pepper until smooth.
- Step 7
- To serve, spread the lemon lentils over a platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt.
- Step 8
- Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges.
Zusatztipps für die Zubereitung
To ensure the cauliflower roasts rather than steams, make sure the florets are completely dry before tossing them in oil. Using a large baking sheet to avoid overcrowding is key to getting those delicious caramelized edges. For the lentils, rinsing them thoroughly before cooking ensures a clean flavor and better texture. Required tools for this recipe include a baking sheet, saucepan, mixing bowls, a whisk, and a chef's knife.
Varianten und Anpassungen
To make this dish vegan, simply swap the Greek yogurt for a dairy-free plant-based alternative. For added texture and a pop of color, try topping the finished platter with pomegranate seeds or a handful of chopped toasted almonds. If you want more heat, add a pinch of cayenne pepper to the cauliflower spice mix. Please note that this dish contains sesame (tahini) and dairy (yogurt).
Serviervorschläge
This recipe can be served warm immediately after roasting or at room temperature, making it a great option for meal prep or a hearty side dish. Each serving provides approximately 320 calories, 14g of fat, and 13g of protein. Serve with extra lemon wedges and perhaps some warm pita bread to round out the meal.
Save to Pinterest Whether you are serving this as a satisfying vegetarian main or a nutrient-dense side, the combination of warm spices and fresh herbs is sure to make it a new favorite. Enjoy this healthy, Middle Eastern-inspired feast that proves budget-friendly cooking can be truly extraordinary.
Recipe FAQs
- → Can I make this dish vegan?
Yes, simply substitute dairy-free yogurt for the Greek yogurt in the tahini sauce. The flavor and texture remain excellent with plant-based alternatives.
- → What type of lentils work best?
Green or brown lentils hold their shape well after cooking, making them ideal for this dish. Avoid red lentils as they become too mushy for the salad texture.
- → Can I prepare components ahead?
The roasted cauliflower, lemon lentils, and tahini yogurt can all be made up to 2 days in advance. Store separately and assemble just before serving for best texture.
- → What can I serve alongside this dish?
Warm flatbread, quinoa, or brown rice complement this well. It also pairs beautifully with roasted eggplant or a simple green salad with vinaigrette.
- → How do I prevent the tahini yogurt from separating?
Whisk the tahini thoroughly with lemon juice before adding yogurt. This emulsifies the mixture. If separation occurs, add a teaspoon of warm water while whisking vigorously.
- → Can I add protein to make it more substantial?
Grilled chicken, chickpeas, or crumbled feta cheese work well. For additional plant protein, sprinkle with toasted walnuts or almonds before serving.